Kimchi House: Han Jeong Sik "Na Ra Nim Su Ra Sang "/ 韩定食 “ Na Ra Nim Su Ra Sang " / 나랏님 수랏상

Thursday, February 26, 2015

Han Jeong Sik "Na Ra Nim Su Ra Sang "/ 韩定食 “ Na Ra Nim Su Ra Sang " / 나랏님 수랏상

Food Tour

2015/02/26 21:38

"Han Jeong Sik", a full -course Korean meal with a varied array of banchan (side dishes).

Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste).

Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country.

(source: wikipedia)

My youngest daughter dated me out for lunch at this restaurant. a traditional Korean cuisine restaurant " Na Ra Nim Su Ra Sang " in Bundang. This picture is at the counter of the restaurant.

"Han Jeong Sik"/韩定食，是韩国传统套餐，含有各种不同种类的小菜（banchan).

韩国料理中多以米食為主食，另有麵食、蕎麥、菜、肉等，除了炊煮熟食的飯之外，另外常伴隨熱湯同食。而冬天，醃製的韓國泡菜是飯桌上常見的配菜，以白菜、萝卜、黃瓜等各食材發酵而成，種類齊全而成為飯饌（반찬）。

佐料方面，多用麻油、醬油、鹽、蒜、薑等，尤其大蒜的食用普遍。

烹調方面，由於受氣候影響，必須依季節而有調整。冬天寒冷農作物不興，蔬菜難以生長時必須仰賴泡菜、水泡菜、醬瓜等傳統醃製菜，這些醃製菜通常在入冬前被佐以鹽巴、辣椒等塗抹再放在大甕中存放，現代後有些醃製品改用玻璃罐擺在屋內。

我家小女儿约了我到这传统的韩食餐馆用餐，位于盆唐的 “ Na Ra Nim Su Ra Sang ". 这照片是该餐馆的接待出。